looking at including brewers yeast into my basemix.
inclusion of 50g in a 1k dry mix, will this make a massive difference?
also does it bring a ''flavour'' to the bait?
inclusion of 50g in a 1k dry mix, will this make a massive difference?
also does it bring a ''flavour'' to the bait?
In reply to Post #1
yeast is a good ingredient. Soluble and adds vitamins, minerals and protein. You won't be able to smell it necessarily but the fish can detect it which is the important thing.
yeast is a good ingredient. Soluble and adds vitamins, minerals and protein. You won't be able to smell it necessarily but the fish can detect it which is the important thing.
Is brewers yeast inert?
Just wondering if it's very active whether it would cause the baits to “turn” quicker?
Just wondering if it's very active whether it would cause the baits to “turn” quicker?
In reply to Post #3
Brewers yeast is inactive and I have never had any issues with it causing baits to turn.
With regards to the OP I believe BY adds a great deal to a bait, whether its the protein, the B vitamins or the nucleotides I have no idea but all I need to know is that it works, I'll happily add between 5 and 10% below 5% I'm not sure the benefit is noticeable.
Brewers yeast is inactive and I have never had any issues with it causing baits to turn.
With regards to the OP I believe BY adds a great deal to a bait, whether its the protein, the B vitamins or the nucleotides I have no idea but all I need to know is that it works, I'll happily add between 5 and 10% below 5% I'm not sure the benefit is noticeable.
In reply to Post #4
Even inert, it will still convert sugars to alcohol. I've often wondered if it's this reaction that makes it so good, rather than the ingredient itself
Even inert, it will still convert sugars to alcohol. I've often wondered if it's this reaction that makes it so good, rather than the ingredient itself
In reply to Post #5
Is Brocacell also alright?
Is Brocacell also alright?
In reply to Post #5
Yeast is a living organism. If it converts sugar to alcohol it's alive. If it's inert and not doing so it's dead.
Yeast is a living organism. If it converts sugar to alcohol it's alive. If it's inert and not doing so it's dead.
In reply to Post #7
The inert powder you get at health food shops, bait suppliers etc still contains the chemical produced by the yeast that turns sugar to alcohol. It won't be making 40%abv boilies obviously but the reaction will be happening
The inert powder you get at health food shops, bait suppliers etc still contains the chemical produced by the yeast that turns sugar to alcohol. It won't be making 40%abv boilies obviously but the reaction will be happening
Ill pick a kilo up and roll a few text mixes.
thanks for the info guys.
thanks for the info guys.
In reply to Post #8
I'm afraid it won't, as has been said it has to be alive to be able to ferment and brewers yeast is definitely inactive and cannot be reactivated. You can buy yeasts that are active, for both beer and wine making and also for baking, if anybody is using these in their baits they are keeping very quiet about it.
I'm afraid it won't, as has been said it has to be alive to be able to ferment and brewers yeast is definitely inactive and cannot be reactivated. You can buy yeasts that are active, for both beer and wine making and also for baking, if anybody is using these in their baits they are keeping very quiet about it.
In reply to Post #9
There was a scientific paper published a few years ago of experiments to see if brewers yeast was a valid replacement for fishmeal in pellets for carp and other fish.
Conclusion was that it did not produce as good as results as Fishmeal, but if you looked at the data carefully you saw that the best results came from a combination of fishmeal and brewers yeast, which sort of matches my own experience.
There was a scientific paper published a few years ago of experiments to see if brewers yeast was a valid replacement for fishmeal in pellets for carp and other fish.
Conclusion was that it did not produce as good as results as Fishmeal, but if you looked at the data carefully you saw that the best results came from a combination of fishmeal and brewers yeast, which sort of matches my own experience.
In reply to Post #11
100 percent agree. I wouldn't make a bait without it.
100 percent agree. I wouldn't make a bait without it.
In reply to Post #10
It could be that the brewers yeast is used by other live bacteria present within the bait? I understand brocacel to have prebiotic functions, which other micro organism can make use of. Could be similar with brewers yeast possibly?
It could be that the brewers yeast is used by other live bacteria present within the bait? I understand brocacel to have prebiotic functions, which other micro organism can make use of. Could be similar with brewers yeast possibly?
In reply to Post #13
I was always told it was totally inert and wouldn't ferment, but after having a paste I used smell of alcohol after a couple of days in a warm spot I'm not convinced. At the time I found a few articles about the dead powder still having a level of the chemical/enzyme present, annoyingly I can't find anything now
As for using live yeast, it's something I'm playing with after making naan bread at home, with some recipes including egg, yoghurt, ghee...
Will it stand a little fishmeal, will it only work with baking flour... Do I use it at proving stage or do I cook it and how.....
Probably a dead end but it's good to experiment
I was always told it was totally inert and wouldn't ferment, but after having a paste I used smell of alcohol after a couple of days in a warm spot I'm not convinced. At the time I found a few articles about the dead powder still having a level of the chemical/enzyme present, annoyingly I can't find anything now
As for using live yeast, it's something I'm playing with after making naan bread at home, with some recipes including egg, yoghurt, ghee...
Will it stand a little fishmeal, will it only work with baking flour... Do I use it at proving stage or do I cook it and how.....
Probably a dead end but it's good to experiment
In reply to Post #14
I understand brewers and brocacel to be inactive also. So interesting about the source you mention indicating that there may be a low level live element ticking away.
Like your paste, I have made a bait which turns a little sickly / slightly boozey after being left to sweat at room temperature for a handful of days. This bait contains brocacel along with a glucose / fructose element. After discovering that brocacel is inactive, my theory was that other bacteria present from the eggs and milks for example, was thriving on the yeast and sugars. This bacteria activity then being responsible for the bait turning via breaking down the bait.
I'm no scientist or bait expert so this theory could easily be complete nonsense.
Good luck with your baker's yeast experiments. My guess would be that it will be too gassey and aggressive if it does kick off. Frank warrick mentioned using it in groundbait on the recent Korda podcast. Don't think he went into the theory though.
I understand brewers and brocacel to be inactive also. So interesting about the source you mention indicating that there may be a low level live element ticking away.
Like your paste, I have made a bait which turns a little sickly / slightly boozey after being left to sweat at room temperature for a handful of days. This bait contains brocacel along with a glucose / fructose element. After discovering that brocacel is inactive, my theory was that other bacteria present from the eggs and milks for example, was thriving on the yeast and sugars. This bacteria activity then being responsible for the bait turning via breaking down the bait.
I'm no scientist or bait expert so this theory could easily be complete nonsense.
Good luck with your baker's yeast experiments. My guess would be that it will be too gassey and aggressive if it does kick off. Frank warrick mentioned using it in groundbait on the recent Korda podcast. Don't think he went into the theory though.